Meats Recipes - Devilled Breast of Lamb with Buttered Rice

Ingredients                                        

• 900 g/2 lb breast of lamb, trimmed and cut into ribs

• 30 ml/2 tbsp olive oil

• 3 celery sticks, chopped

• 1 large onion, chopped

• 1 carrot, chopped

• 3 tomatoes, skinned and chopped

• 10 ml/2 tsp Dijon mustard

• 10 ml/2 tsp Worcestershire sauce

• 150 ml/2/3 cup cider vinegar

• 15 ml/1 tbsp tomato ketchup (catsup)

• 150 ml/2/3 cup lamb stock

• 225 g/8 oz/1 cup long-grain rice

• 25 g/1 oz/2 tbsp unsalted (sweet) butter

• Paprika

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Method:

1. Wipe the lamb and brown in the oil in a flameproof casserole (Dutch oven). Remove with a draining spoon.

2. Add the celery, onion, carrot and tomato and fry (sauté) for 3 minutes, stirring.

3. Stir in the remaining ingredients except the rice, butter and paprika, then return the meat to the pan.

4. Cover and simmer gently for about 1 hour or until the meat is tender, basting with the sauce occasionally.

5. Meanwhile, cook the rice in plenty of boiling salted water until tender. Drain, rinse with boiling water and drain again.

6. Add the butter and toss well. Sprinkle with paprika and serve with the devilled lamb.